Add milk, butter, and sugar to a small pot; mix and warm up over medium heat just until butter melts. Add the flour, yeast, salt, and eggs into a stand mixer’s bowl. Mix on lowest speed with hook attachment just until combined. Pour in the melted butter/milk/sugar mixture in a slow thin stream while the mixer is going on low speed. Increase the speed to medium-high and knead for 10 minutes.
Warm up the oven to 200F, then turn it off. Transfer the dough into a separate greased bowl; cover with kitchen plastic, towel, and allow to rise in the warm oven for 2 hours.
To make the filling: whisk together the melted butter, sugars and cinnamon; set aside.
To make the frosting: whip the cream cheese and butter in a stand mixer fitted with the paddle attachment, 5 min. Reduce the mixer's speed to lowest and add vanilla, powdered sugar, and purple food coloring. Mix until combined.
Once the dough has risen, roll it into a 1/4" thick rectangle. Evenly spread the cinnamon filling. Starting from the shorter end, roll the dough into a tight log. Slice into 1" pieces using a thread and arrange on the greased baking pan at least 2" apart; cover with plastic and towel, and place into warm oven for 30 minutes.
Once rolls have risen, drizzle the heavy cream over, and bake on 350°F on middle rack for 18-20 minutes. Once baked and cooled, insert lollipop stick, tie the ribbons. Spread the frosting and add sprinkles while the rolls are still warm. Enjoy!🍭
